If you’ve ever had the pleasure of visiting Augusta National Golf Club, you know that it’s not just the golf that brings people back year after year. The food, especially the iconic desserts, plays a significant role in the experience. One of the standout delights is the Augusta National Sour Cream Pound Cake—a rich, buttery treat that perfectly encapsulates the charm of Southern baking. This cake is an all-time favorite, with a moist texture and a sweet, tangy flavor that keeps you coming back for more.
Perfect for gatherings, celebrations, or simply a cozy afternoon treat, the Augusta National Sour Cream Pound Cake is sure to impress. With its simple ingredients and straightforward method, you’ll be able to whip up this delightful cake in no time. Let’s dive into why it’s a crowd-pleaser, what you’ll need, and how to make it!
Why It’s Crowd-Pleasing
The Augusta National Sour Cream Pound Cake is a classic that resonates with both young and old. Its moist crumb and rich flavor make it a perfect dessert for any occasion—birthdays, holidays, or simply as a sweet treat alongside your morning coffee. The use of sour cream adds a delightful tanginess that balances the sweetness, while the buttery richness ensures that every bite is simply irresistible. Plus, it’s incredibly versatile; you can serve it plain, with a dusting of powdered sugar, or dressed up with fresh fruit or whipped cream.
What You’ll Need
To create this delectable Augusta National Sour Cream Pound Cake, gather the following ingredients:
- 1 cup butter, softened (2 sticks)
- 2 cups sugar
- 6 eggs
- 1 tsp baking soda
- 1 (8-oz) carton sour cream
- 3 cups all-purpose flour
- 1 tsp vanilla
What You’ll Need (Gear)
Before you start baking, make sure you have the right tools on hand:
- Mixing bowls: For combining your ingredients.
- Electric mixer: To ensure a smooth batter.
- Measuring cups and spoons: For precise measurements.
- Pound cake pan: A standard or bundt pan works well.
- Cooling rack: To cool your cake after baking.
Augusta National Sour Cream Pound Cake Cooking Guide
Follow these simple steps to create your own Augusta National Sour Cream Pound Cake:
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). This ensures that your cake bakes evenly.
Step 2: Prepare the Pan
Grease and flour your pound cake pan. This will help prevent the cake from sticking when you try to remove it.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until the mixture is light and fluffy. This process incorporates air into the batter, giving the cake a wonderful texture.
Step 4: Add Eggs
Add the eggs one at a time, mixing well after each addition. This helps to fully incorporate the eggs into the batter, making it richer.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and a pinch of salt. Gradually add this dry mixture to the creamed butter and sugar, alternating with the sour cream. Start and end with the flour mixture, mixing until just combined.
Step 6: Add Vanilla
Mix in the vanilla extract until fully incorporated. This will add a lovely aroma and flavor to your cake.
Step 7: Pour Batter into Pan
Carefully pour the batter into your prepared pound cake pan, smoothing the top with a spatula.
Step 8: Bake
Bake in your preheated oven for 60-75 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven and pan size, so keep an eye on it.
Step 9: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully turn it out onto a cooling rack to cool completely.
Year-Round Variations
The Augusta National Sour Cream Pound Cake is versatile and can be adapted to suit any season. Here are a few variations to try:
- Add zest of lemon or orange for a citrusy twist.
- Incorporate chocolate chips for a rich, chocolatey flavor.
- Mix in nuts like pecans or walnuts for added texture.
- Top with a glaze made from powdered sugar and milk for a sweet finish.
Pro Tips & Notes
- Make sure your butter is softened to room temperature for easy creaming.
- Be careful not to overmix the batter once you add the flour; this helps keep the cake tender.
- For an extra moist cake, consider adding a tablespoon of milk or cream to the batter.
- Let the cake cool completely before slicing to ensure clean cuts.
Freezer-Friendly Notes
The Augusta National Sour Cream Pound Cake freezes beautifully! Here are some tips:
- Allow the cake to cool completely before wrapping.
- Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
- It can be stored in the freezer for up to three months. To thaw, simply place it in the refrigerator overnight before serving.
Questions People Ask
Can I use low-fat sour cream in this recipe?
Yes, you can substitute low-fat sour cream, but keep in mind that the cake may not be as rich and moist as with full-fat sour cream.
How can I tell when my cake is done?
The best way to check is to insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, your cake is ready!
Can I use a different type of flour?
While all-purpose flour is recommended for the best texture, you can use cake flour for a lighter cake. Just remember to adjust the measurements slightly, as cake flour is lighter than all-purpose flour.
What’s the best way to store leftover cake?
Store the cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it or freeze it as mentioned earlier.
Desserts to Finish
If you’re looking for more delicious treats to satisfy your sweet tooth, consider these:
Bring It to the Table
Now that you have the recipe for the Augusta National Sour Cream Pound Cake, it’s time to share it with friends and family. Whether it’s for a casual get-together or a special occasion, this cake is sure to be a hit. The combination of its rich flavor and moist texture, along with the easy preparation, makes it a perfect choice for bakers of all skill levels. Don’t be surprised if it becomes a staple at your gatherings!
This Augusta National Sour Cream Pound Cake is more than just a dessert; it’s an experience, a taste of tradition, and a delicious way to create lasting memories around the table. Happy baking!
Augusta National Sour Cream Pound Cake
Ingredients
- 1 cup butter softened (2 sticks)
- 2 cups sugar
- 6 large eggs
- 1 tsp baking soda
- 1 8-oz carton sour cream
- 3 cups all-purpose flour
- 1 tsp vanilla
Instructions
- Preheat your oven to 325°F (163°C). This ensures that your cake bakes evenly.
- Grease and flour your pound cake pan. This will help prevent the cake from sticking when you try to remove it.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and a pinch of salt. Gradually add this dry mixture to the creamed butter and sugar, alternating with the sour cream.
- Mix in the vanilla extract until fully incorporated.
- Carefully pour the batter into your prepared pound cake pan, smoothing the top with a spatula.
- Bake in your preheated oven for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully turn it out onto a cooling rack to cool completely.
Equipment
- Mixing bowls
- Electric Mixer
- Measuring cups and spoons
- Pound cake pan
- Cooling rack
Notes
- Make sure your butter is softened to room temperature for easy creaming.
- Be careful not to overmix the batter once you add the flour; this helps keep the cake tender.
- For an extra moist cake, consider adding a tablespoon of milk or cream to the batter.
- Let the cake cool completely before slicing to ensure clean cuts.
